Wagyu Meatballs Recipe

Prepare panade

In a small bowl, combine the milk and breadcrumbs. Let sit 5 minutes until breadcrumbs absorb milk and soften.

Mix meatball ingredients

In a large bowl, combine ground Wagyu, softened panade (milk + breadcrumbs), egg, 1/2 cup grated Parmesan, chopped parsley, oregano, minced garlic, 2 tsp salt, and 1 tsp black pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Portion and shape

Weigh or portion meat mixture into 30 equal portions (about 1.25 oz / ~35 g each). Roll each portion gently between your palms to form tight round meatballs; set on a rimmed tray lined with parchment.

Brown meatballs

Heat 2 tablespoons olive oil in a large heavy skillet or sauté pan over medium-high heat. In batches (do not crowd), brown meatballs on all sides, about 2–3 minutes per side until nicely caramelized. Transfer browned meatballs to a plate. They do not need to be fully cooked through.

Sauté aromatics

In a large deep skillet or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add diced onion and cook 6–8 minutes until soft and translucent. Add sliced garlic, crushed red pepper flakes, and smoked paprika; cook 1–2 minutes until fragrant, stirring so garlic does not brown.

Deglaze and build sauce

If using, add 1/2 cup red wine to deglaze the pan, scraping up any browned bits, and simmer 2 minutes to reduce slightly. Stir in tomato paste and cook 1 minute. Add crushed San Marzano tomatoes, 1 cup beef stock, and 1/2 teaspoon sugar. Stir to combine.

Season sauce

Bring sauce to a gentle simmer, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste after a few minutes and adjust salt or sugar to balance acidity.

Braise meatballs

Carefully nestle the browned Wagyu meatballs into the simmering sauce in a single layer as much as possible. Reduce heat to low, cover partially with a lid, and simmer gently for 20–25 minutes, turning meatballs once halfway through so they cook evenly and absorb sauce flavors. The internal temperature should reach 160°F (71°C).

Finish braise

Remove lid, increase heat to medium-low and simmer 3–5 minutes to thicken the sauce slightly. Stir in 1 tablespoon extra-virgin olive oil for gloss and flavor.

Prepare garlic butter

Preheat oven to 400°F (200°C). In a small bowl, combine softened butter, minced garlic, chopped parsley, lemon zest (if using), and 1/4 tsp salt until smooth.

Assemble and bake

Slice the baguette lengthwise or into 1-inch slices. Spread garlic butter evenly over cut sides, place on a baking sheet, and bake 8–10 minutes until butter is melted and edges are golden. For crispier top, broil 1–2 minutes while watching closely.

Finish

Remove from oven and keep warm until ready to serve. Optionally rub a cut clove of garlic over the hot crust for extra aroma.

Assemble

Spoon a layer of the spicy tomato sauce onto a warmed serving platter or individual plates. Nestle hot Wagyu meatballs into the sauce.

Garnish

Scatter chiffonade basil and chopped parsley over the meatballs. Sprinkle 3/4 cup freshly grated Parmesan evenly on top and drizzle 1 tablespoon extra-virgin olive oil.

Serve

Serve immediately with garlic bread on the side for dipping. Leftovers keep refrigerated up to 3 days; reheat gently in a covered skillet over low heat so meatballs stay tender.